Last updated on April 15th, 2026.
Pistachio Cornetto is what happens when delicate, buttery pastry meets the rich, nutty flavor of pistachio cream. Together, they create the ultimate irresistible treat for breakfast or dessert!
Clearly I love baking, and I enjoy baking every type of recipe just the same: cakes, cookies, and pies the process is always pure joy for me. But when it comes to eating, breakfast pastries are at the top of the list, I guess that’s why I have many recipes for homemade pastries and croissants.
And this recipe came about when I needed to bake for the sake of baking. Cornetti, or what I like to refer to as ” The best Italian-style homemade Cornetto ” recipe is one of those long, therapeutic bakes that yields the most satisfying results.
About The Ingredients
The complete recipe is at the bottom of this post in the recipe card, here is a quick overview on the ingredients and how to subsitute when possible:
- Italian cornetto pastry, or croissants. I used my homemade pastries, but it is important to make it clear that pistachio cornetti is basically the same as Pistachio Croissant, so you can either use your home baked croissants, or store bough ones.
- Pistachio Cream. Also made it from scratch, it is super easy and fast. Also, store bough pistachio cream is not as easy to find as toasted pistachios, and it comes in small jars. So if you are like me and likes to have some pastry on your pistachio cream, either get a tub of pistachio cream, or make my homemade recipe (consider even doubling it).
Other Pistachio Filling Options
- Use this Pistachio Praline Paste for a deeper caramelized flavor.
- This Pistachio Pastry Cream is light and dedicated.
- Pistachio Whipped Cream. Fold some pistachio cream into whipped heavy cream.
Let’s Get To It, Step by Step
Start by preparing the cornetti (croissants) and pistachio cream, store-bought counts, and gets you halfway there. Once ready, it’s time to assemble. Check the step-by-step images below (grouped for convenience), and don’t skip the tips and notes, I packed in everything I learned while testing.
- Do not over process the pisatchio cream, the longer you process the thinner it will get.
- Be organized. As a messy person myself I am sharing this tip to save you a lot of time, and ingredients. Have the pastries, cream and syrup with a brush all ready and in reach before you start to assemble. I like to line everything over a large baking pan, like in the image below.
Assemble
- Using the filling tip is the easiest way to fill the pastries, but you can also slice them horizontally and use a knife of a spoon.
- I use a large knife to chop the pistachios, this way I get to have some pistachio “powder” as well as chunks.
- For crispy pastries, or if using not fresh croissants, start by soaking them with the simple syrup, coat them with chopped nuts, line them over a baking sheet, and then bake for five to seven minutes at 350F (180C) in a preheated oven.
Make Ahead and Storing
- Make Ahead: The pistachio cream can be made up to three days in advance and kept in the refrigerator.
- Storing: Baked and filled pistachio cornetto can be stored in an airtight container at room temperature for up to 2 days. To freshen them up, reheat them in the oven for a few minutes.
Cornetto with Homemade Pistachio Cream Filling
Ingredients
For the pistachio cream
- 1 Cup Shelled pistachios (100g)
- 1/2 Cup Milk powder
- 1/3 Cup Oil (80ml)
- 1/2 Cup Sugar (100g)
To assemble
- 8 Large Baked cornetto, or croissants or 12-15 small
- 1/2 Cup Powdered sugar (60g)
- 1/3 Cup Water (80ml)
- 1 Cup Chopped pistachio (100g)
Instructions
Make The Pistachio Cream
- Process the pistachios and milk powder in a food processor until fine powder, slightly moist, is formed. About 3-4 minutes.Use a rubber spatula to scrape the bottom and sides of the bowl 3-4 times.
- Drizzle in the oil and process until blended.
- Add the sugar and mix to incorporate. The longer you process, the thinner the paste will become.
- Transfer the cream to a large pastry bag fitted with the filling tip. If the cream is warm, refrigerate it for 10 minutes.
Assemble
- Bring the sugar and water to a boil over medium heat, then reduce to low and simmer for 4-5 minutes longer.
- Insert the filling tip into the bottom of the pastry on the side facing you, and gently press the filling in, angling the tip at 45 degrees towards the center.
- Repeat with the opposite side.
- Place the pastry upside down for a few minutes to allow the filling to fill it. If some filling is oozing, use a knife or an offset spatula to smooth it.
- Using a pastry brush, brush the pastries with the simple syrup.
- Place the chopped pistachios in a wide bowl, and coat the pastries with the chopped nuts.
- Serve.
Notes
- By folding 1/2 cup of the pistachio cream into crema pastiera, you can turn it into a decadent pastry cream for an even richer filling.
- The cream recipe works well with nuts, including hazelnuts, pecans, and walnuts.
- This recipe yields eight large pastries or 12-15 small ones.
- Store at room temperature for two days.
- Store the cream in the refrigerator for up to 10 days.
- To freeze, wrap in plastic wrap, place in a freezable bag and freeze for up to six weeks.
These look amazing. Can’t wait to try! What kind of oil do you use?
I used canola oil.
Can you substitute melted butter for the oil to make the pastry cream?
Yes, you will need to refrigerate it, and bring it back to room temperature, because the butter will solidify.